Kids Cooking and Cookbook Blog

With school well underway, there continues to be the challenge of coming up with quick and easy breakfast ideas. Here is a muffin recipe that you make once and bake fresh any time in the next several weeks. This is because the recipe is really huge.

It makes 52 muffins, but you don’t have to make them all at once. The batter can keep in the refrigerator in a tightly covered bowl for up to six weeks. You bake only the number of muffins you want – one muffin or several at a a time.

Six Week Muffins

Do you recognize this cooking and kids blog?? It got a new face lift today and I hope you like it. Since it is almost fall and the watermelon season is about over I thought we needed a change. I wanted to have a food related theme and then found this orange-cheezy look.

I want to again extend an invitation to continue to check in  often as we explore the world of food and several other areas as well.

I would love to hear from you to see what special food topics you would like to work on.

I know it is too early to think about Christmas, but I have a story to tell you. Actually, it is a story told by another author and I just finished reviewing her book. It is called The Littlest Christmas Kitten.

This gentle, heartwarming story is about a little lost baby kitten on the night Jesus was born. Two other kittens are safely tucked away but nowhere is to be found the littlest kitten. What is a Mother to do? Even Mother cats get very concerned when they can’t find their kittens, just like Mom’s get really frightened when they lose sight of one of their children.

Here is another way to say good-bye to summer – bake some Ice Cream Muffins.

This is a really simple but fun recipe you may want to whip up for your family sometime during this long holiday week-end.

Ice Cream Muffins

1 cup ice cream
1 cup self-rising flour OR
1 cup all-purpose flour PLUS
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Grease six muffin cups or line with paper cups.

Soften ice cream by letting it set out of the freezer until it is easy to stir. Measure 1 cup of ice cream into a mixing bowl.